Last week, I made a massive batch of ground beef sauce to enjoy with spaghetti and lasagna. Now, I’m craving something lighter, which is where these low-carb Italian stuffed zucchini boats come in! This ground beef stuffed zucchini recipe is made with simple, inexpensive ingredients, fuss-free prep, and is ready in just 40 minutes. Not to mention, it’s super versatile and a family-approved way to use up a summer glut of zucchini from your garden!
What is a zucchini boat
To make zucchini boats, zucchini are first halved and hollowed – they will look like small green boats. They are then stuffed with a savory filling and baked. In this case, I’ve decided on simple yet delicious Italian zucchini boats with ground beef (vegan alternatives included below). The stuffing for these baked zucchini boats combines Italian seasoned ground beef, marinara sauce, and cheese for lasagna vibes, minus all carb-heavy pasta. However, what’s impressive is that this recipe for zucchini boats acts as a base for several flavorful stuffing options. You just need to make a few ingredient swaps or additions. These include zucchini lasagna boats or taco zuccini boats, etc. Keep reading for my favorite flavor combination and optional ingredient add-ins! You might also enjoy other dishes like Greek stuffed vegetables, beef lasagna, or simple rice stuffed tomatoes!
The ingredients
This easy stuffed zucchini boat recipe relies on less than 10 ingredients for this hearty and nutritious meal.
The Italian beef filling
Beef: I like to use lean ground beef or a 50/50 mixture of Italian sausage and beef. You could also substitute the beef to make ground turkey zucchini boats.
For meat-free/vegan zucchini boats recipes, use soy mince, tofu crumbles, or another ground meat alternative.
Aromatics: You’ll need onion and garlic to add depth of flavor to the ground meat. Marinara sauce: I use homemade marinara sauce, but store-bought Marinara or Bolognese sauce is fine, too. Seasoning: I used a simple combination of Italian seasoning and salt and pepper (added to taste).
If you don’t have (and can’t make) Italian seasoning, you could use a selection of herbs like oregano, basil, thyme, parsley, etc.
Olive oil: Or another neutral cooking oil.
Alternatively, if you have pre-made meaty spaghetti sauce in your freezer, you can skip all the above ingredients, save time, and use that instead.
The other ingredients
Zucchini: Look for medium zucchini (or yellow squash) that are similar in shape and size. Cheese: I used shredded mozzarella cheese this time, though sharper cheddar or saltier parmesan cheese will also work. Alternatively, you could use vegan mozzarella (in slices or shredded), cheddar, or a generous sprinkle of nutritional yeast. Fresh basil or parsley: (Optional) to garnish.
Optional Extra Veggies: To boost the nutritional content of this stuffed zucchini recipe further, you could “sneak” extra veggies into the meat and sauce mixture, like:
Spinach Kale Finely grated carrot Thinly sliced mushrooms Finely diced red bell peppers
How to make stuffed zucchini boats
Prepare the Zucchini: First, wash, dry, remove the stem, and cut each zucchini in half lengthwise. Also, preheat the oven to 400 ºF/200ºC. Then, use a spoon to remove the zucchini flesh – the softer, seedy core from the middle of each section, leaving a sturdy edge. Transfer the zucchini shells to a large parchment-paper-lined baking dish and brush or spray them with oil. Then bake them for 15 minutes to soften. For larger zucchini, or if you prefer them softer, bake for up to 20 minutes. Cook the Italian Filling: First, finely dice the onion and mince the garlic. Then, heat the oil in a large skillet over medium high heat. Add the onion and garlic and sauté for a minute or two. Then, add the meat and allow it to brown, breaking it into little pieces as it cooks. Once browned, add all the seasonings and stir well. If you prefer to drain the excess fat from the meat, do so before the next step). You could also mix the marinara with the meat now instead of layering it as written in the next step. If wanted, you can also mince and add the seedy core to the mince filling. You can also freeze it and then add it to smoothies (yes, you can eat zucchini raw), soups, and stews for extra nutrition. Assemble and Bake the Ground Beef Zucchini Boats: To assemble the zucchini boats with ground beef, divide the meat mixture evenly between the zucchini halves. Then, spoon over the tomato sauce, and top it off with the (optional) shredded cheese. Place them back in the oven for 15 minutes until bubbly, and the zucchini is fork/knife-tender. Finally, remove the Italian zucchini boats from the oven, garnish with parsley, and enjoy!
What to serve with zucchini boats
You can enjoy one of these baked stuffed zucchini boats on its own or with side dishes like:
Garlic bread or baguette Grains – like rice or quinoa Air fryer or roasted cauliflower and broccoli Corn on the cob A simple leafy green side salad
Other simple salads also pair well with this simple stuffed zucchini. These include chopped Greek salad, Italian heirloom tomato salad, or a simple avocado cucumber tomato salad.
How to reheat zucchini boats?
You can reheat these stuffed zucchini boats in the microwave (between 1 ½- 2 ½ minutes) or the oven (10-15 minutes). If you try this recipe for stuffed zucchini boats with ground beef, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
